Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage
| Autor: | Yüceer, Muhammed, Caner, Cengiz |
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| Zdroj: | In International Journal of Gastronomy and Food Science October 2021 25 |
| Databáze: | ScienceDirect |
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